The scent of chestnuts is like the fragrance of osmanthus flowers
Represents the taste of a season
It turns out that chestnuts are eaten in the autumn
It's like eating watermelon in the summer
There is a more special sense of ceremony
Chestnuts are known as the "king of dried fruits"
Nutritious and sweet in taste
Today I will make my own delicious meal with chestnuts
Taste the chestnuts of different recipes
Different flavors, same love
<h1 class="pgc-h-arrow-right" data-track="264" >01 Earl black tea chestnut nude cake</h1>
Sweet chestnuts and black tea are super matched
Warm Earl's black tea chiffon cake
Serve with strong black tea chestnuts
There is also a sweet chestnut cream
The appearance is high and the taste is rich
Feel the beauty of autumn in the cake
Material preparation | Black tea chiffon cake: 50g of low gluten flour, 50g of milk, 30g of corn oil, 3 eggs, 40g of sugar, 4g of black tea crushed (i.e. two tea bags) with a little lemon juice
Black tea chestnut sauce and chestnut cream: 300g of cooked chestnuts, 300g of water, 30g of sugar/sugar substitute, 15g of butter, 30g of milk or light cream, 2 black tea bags, 200g of light cream, 25g of sugar
Preparation method
(1) Bring the milk on low heat to a slight boil, then turn off the heat, add the black tea bag and stir well, cover and simmer for 5 minutes, let cool and set aside
(2) Separate the egg whites and egg yolks, pour the corn oil into the black tea milk and stir evenly to emulsify, sift in the low gluten flour z-shaped stirring, and then add the egg yolk z-shaped shape to stir well; egg whites with a little lemon juice, add sugar three times and whisk until there is a sharp hook
(3) Take some egg white paste into the egg yolk paste and gently cut and mix evenly, and then pour all back into the egg white paste to cut and mix evenly; stir well into the mold for about eight minutes, shake out the bubbles, put it into the preheated oven at 150 degrees 45-50 minutes, take out the hot air after taking out the shock twice, and then cool it on the baking net (about a little more than an hour) and then release the mold, and the cake embryo will be formed!
(4) Make chestnut sauce, add water to the blender to make a puree, heat a small piece of butter in the pot, pour in chestnut puree, then pour in milk, sugar and black tea powder in turn, stir-fry until you like the consistency! Let cool slightly and store in a glass jar
(5) Beat the chestnut cream, light cream with sugar, and beat with chestnut sauce when it is not flowing
(6) Assemble the cake, the chiffon cake is cut into two pieces, the first layer is squeezed with chestnut cream and some chestnut sauce covered with the second layer, then squeezed with cream, squeezed with a few circles of fine chestnut sauce, put on figs and chestnuts as decorations, and the high-value cake becomes out!
<h1 class="pgc-h-arrow-right" data-track="286" >02 Chestnut Osmanthus roll</h1>
Chestnut cake roll with a glass of milk
Autumn tea time is up
Soft osmanthus cake roll
Squeeze in a creamy, smooth chestnut cream
Top with another layer of chestnut sauce
One bite down the layers are rich in invincible praise
Material preparation | 50g of low gluten flour, 50g of milk/water, 50g of corn oil, 1g of salt, 5 eggs, chestnut paste, a few drops of lemon juice, 30g of osmanthus nectar, 20g of sugar
(1) Stir water or milk with corn oil and salt until completely emulsified, sift in low gluten flour, draw z and mix well, pour in osmanthus nectar (osmanthus + honey) and stir into batter, then add egg yolks and mix well
(2) Egg white drops a few drops of lemon juice, three times with sugar to send, first open the medium speed to a large bend hook, to insert chopsticks can stand and not fall as the standard; then play at a low speed for more than ten seconds to drive away the small bubbles
(3) Mix one-third of the protein paste and egg yolk paste and mix evenly, then pour back into the remaining protein paste and stir evenly, pour into the baking tray with oil paper and shake it, bake at 180 degrees in the oven for 20 minutes (adjust the temperature according to your own oven), take out the oven without inverting the button, put the cake to cool, and then you can roll it up and set it first
(4) After the light cream is sweetened and chestnut sauce is beaten together, refrigerate for ten minutes, open the cake roll, spread a layer of chestnut cream flat, and roll up again! After rolling and refrigerating for half an hour, cut off the two ends, apply a layer of cream to the whole cake roll, and squeeze the chestnut sauce in the framed bag on the surface
(5) Decoration time is up! Sprinkled with osmanthus crushed flowers, placed on chestnut kernels and gold leaf, the shape is beautiful, and the taste is great!
If there is no love to do the small partner, Xiaobian also has a recommendation yo - maca oven naked cake, Shenzhen's only pure handmade 0 add nude cake shop, their cake is the best I have ever eaten in Shenzhen, this season limited autumn harvest chestnut fragrant naked cake, love to eat chestnut cake small partners must not miss ~
Imported animal cream, pure handmade soft chiffon cake, plus a dense and mellow chestnut puree, a bite down how a must get ~ low sugar recipe, not sweet at all, a person can eat a small half ~ maca oven public number must also have a discount ~ quick flush ah!!
Autumn and chestnuts are a good match
There will always be fresh chestnuts one day
There will also be new encounters of different kinds
So life will find out
Chestnuts are also a good match for you
#深圳美食 #